SENSORY PROFILE OF SOYBEAN EXTRACTS MADE WITH GENOTYPES WITH SPECIAL CHARACTERISTICS FOR HUMAN CONSUMPTION

Sueli Ciabotti, Ana Cristina Juház, Talita Morais Alves Teixeira, Cintia Cristina Oliveira, Mariana Borges Dutra

Resumo


Soybeans contain primary and secondary metabolites responsible for specific flavors and odors, which may interfere with the sensory quality, once the soybean extract can improve these undesirable characteristics. It is worth noting the importance of this study in evaluating the acceptability of soybean extracts made with special genotypes with different tegument colors for human consumption, using the Internal Preference Mapping, which can identify the extracts of greater acceptability in relation to the attributes appearance, color, aroma, flavor, and overall impression. The soybean extracts produced with the black tegument genotypes showed the lowest acceptability for all attributes. The extracts produced with brown and black soybeans were the least accepted concerning the appearance and color, thus these genotypes should not be used for the production of soybean extracts. The extract produced with the cultivar BRS 213, which is lipoxygenase-free, stood out for the aroma, while the extracts from the cultivar BRSMG 790A and the free lipoxygenase lineage were the most accepted for the attribute flavor. In the overall impression, the two extracts made with the lipoxygenase-free lineage had better acceptability. Therefore, the soybeans with yellow tegument, preferably the genotypes free of the lipoxygenase isoenzymes, have proven to be more suitable to produce the soybean extract since it provided a soft flavor and aroma and greater consumer acceptability.


Palavras-chave


Melhoramento genético da soja; análise sensorial

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Referências


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